Reuben Sandwich Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1-32 oz jar of sauerkraut (rinsed and drained well)
½ Cup chopped onion
¼ Cup snipped parsley (I used about 2 Tbsp dried)
2 tsp. caraway seeds (optional- I did not use them in the recipe)
4 Cups Swiss Cheese (16 oz)
1 1/3 Cups 1,000 Island Dressing
1 Lb. thinly sliced corned beef (chopped)
½ cup butter, melted
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Directions: |
Directions:Combine the first 4 ingredients and place in a 9x13 un-greased pan. Layer on top of the sauerkraut ½ of the cheese and ½ of the salad dressing. Top with all of the corned beef. Layer with remaining dressing and cheese.
In a large skillet, melt ½ cup butter. Add 10 slices of cubed rye bread. Stir bread into melted butter and toss to coat. Cook until bread is toasted. Sprinkle the bread crumbs over the top of the casserole. Bake at 375° for 35 minutes.
* This may also be made in the crockpot. Follow the directions then cook in the crockpot on high for 3 ½ hours. |
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Personal
Notes: |
Personal
Notes: Growing up, it felt like we were always at church & we were always eating!!! Many of the families in our congregation were direct descendants of from Germany with older family members still speaking the “old language” each Sunday over their cups of coffee. Potluck dinners were frequent there & in my mind I can still smell those dinners & hear the chaotic melodies of children’s running footsteps, jovial laughter & banging pots & pans! My mom got this recipe from one of the old German ladies. It has now become my regular potluck staple!
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